QUALITY CHANGES OF DIFFERENT FORM OF MINIMALLY PROCESSED LONGKONG AT LOW TEMPERATURE STORAGE

2010 ◽  
pp. 635-640 ◽  
Author(s):  
C. Techavuthiporn ◽  
S. Kanlayanarat
Keyword(s):  
Low Temperature ◽  
Quality Changes ◽  
Minimally Processed ◽  
Low Temperature Storage ◽  
Temperature Storage

scholarly journals Effect of Different Packaging and Low Temperature Storage on the Quality Changes of Fresh Red Curly Chili

2015 ◽  
Vol 03 (2) ◽  
pp. 1-8
Author(s):  
Asmeri Lamona ◽  
◽  
Y. Aris Purwanto ◽  
Sutrisno Sutrisno ◽  
◽  
...  
Keyword(s):  
Low Temperature ◽  
Quality Changes ◽  
Low Temperature Storage ◽  
Temperature Storage

QUALITY CHANGES AND SHELF LIFE OF FRESH-CUT PITAHAYA (HYLOCEREUS UNDATUS) SLICE THROUGH PACKAGING AND LOW TEMPERATURE STORAGE

2010 ◽  
pp. 445-451 ◽  
Author(s):  
L. Vargas-Vargas ◽  
E. Tamayo-Canul ◽  
A.R. Centurión-Yah ◽  
J. Tamayo Cortes ◽  
C. Saucedo Veloz ◽  
...  
Keyword(s):  
Low Temperature ◽  
Shelf Life ◽  
Quality Changes ◽  
Low Temperature Storage ◽  
Fresh Cut ◽  
Hylocereus Undatus ◽  
Temperature Storage
Sign in / Sign up

Export Citation Format

Share Document